I suggested this spot for our 37th anniversary. Our 36th anniversary went very well here, when we rediscovered the location, open under new management. My wife didn't hesitate for a second.
Part of a converted old mill building (I do wish that many more would be repurposed like this one!), the ceilings are high, the walls are brick, and there is delightful re-use of some of the mill's old machinery - the former water-driven driveshaft across the top of the room has been converted into a slowly rotating series of fans to keep the air moving. I digress - I'm an engineer who just loves machines. A long glass wall permits a view of the once-vital canal alongside the building.
My wife ordered the Caprese salad, a six-inch stack of luscious ripe red and yellow tomatoes, basil leaves, and fresh mozzarella, drizzled with balsamic vinegar. Wonderful! I had mussels in a white wine, butter, and garlic sauce. They were perfectly cooked and delicious, served with two crisps of French bread to soak up the delightful sauce.
My entree consisted of fork-tender Chianti-braised short rib, mashed Red Bliss potatoes, steamed asparagus spears, and a bit of the braising jus. Everything was cooked just right, and the meat really was fork-tender. My wife chose Pasta Louise - chicken sauteed with garlic, tomatoes, artichoke hearts, and asparagus, served over penne with a cream vodka sauce. It was requested that they go easy on the garlic, and the request was executed perfectly.
We decided to share a piece of carrot cake for dessert, and that was the only hitch to the evening. The cake was a bit on the dry side, seemed to be lacking in carrot, which typically lends a moist tenderness to the cake, and although the cream cheese frosting was good, it all tasted as though it had been refrigerated too long. Thus, Very Good, not Excellent.
As we've come to expect, the service (this time with Katie) was excellent.
Certainly we will return, but remember to bring your wallets. This restaurant is not on the economical side. Pasta Louise runs $19, and the short rib, $26.